Peel and dice sweet potatoes. Combine in saucepan with chicken broth, cinnamon sticks, and thyme. Cook until sweet potatoes are very soft, about half an hour. Discard cinnamon sticks. Pour mixture into food processor in batches and process with peanut butter. If soup is too thick, dilute with additional chicken broth. Makes about 7 cups. Serve with salad for a light springtime dinner. (Even the Calebow kids like this one!)